Meat curing process and composition therefor



United States Patent 3,201,263 MEAT CURING Pnocnss AND coMrosrrroN Thisinvention relates to an improved method of curing meat and, moreparticularly, to an economical method for accelerating the curing ofmeat and to compositions use ful in meat curing.

Originally, one of the main purposes of curing meat was to preserve themeat without refrigeration. The socalled curing process consistedessentially of the addition of salt. Later it was found that by theaddition of various agents the flavor and color of the meat could besubstantially enhanced. It was also found that the use of other agents,notably ascorbic acid, its isomers and salts, accelerated and stabilizedthe curing of meat so that the time involved in the curing process couldbe substantially reduced, resulting in faster and more carefullycontrolled curing cycles.

In the processing of meat today it is now a common practice to employcuring salt compositions which include sodium chloride, an alkali metalnitrite and/or nitrate along with ascorbic or isoascorbic acid. Ifdesired, sugar in the form of cane, beet, or corn sugar may also beadded to the medium, which in addition to enhancing the flavor is alsoof importance in producing a desirable curing medium. Phosphate in theform of sodium tripolyphosphate, sodium metaphosphate andtrisodiumphosphate may also be added to the curing medium in varyingamounts in accordance with methods previously described in the priorart. Other agents such as spices and various seasonings are alsocommonly employed in the curing process. In general, therefore, it mightbe said that ordinarily the main ingredients employed in the curing ofmeat are sodium nitrate, sodium nitrite, sugar and ascorbic acid or anisomer, salt or ester thereof.

It will be observed from the foregoing that, of the principal additivesemployed in the curing of meat, ascorbic acid or one of its isomers isthe most expensive of the ingredients utilized.

It is an object of this invention to provide a method for the curing ofmeat which is substantially reduced in cost when compared with thepresently-employed salt ascorbate mediums.

it is a further object to provide such a low-cost medium which, however,will function in such a way that a rapid, carefully-controlled curingreaction will be effected.

A still further object of the present invention is to provide curingmediums and a method of curing meat which will result in the developmentof a desirable cure color in the meat which is stable under exposure tofluorescent light for long periods of time.

In accordance with one embodiment of our invention, it has been foundthat it is possible to effect a rapid and carefully-controlled cure ofmeat by employing a curing medium which, in addition to a source ofnitric oxide, includes a small amount of 1,2,3-cyclohexanetrione. One ofthe desirable features of this particular compound used as a curingagent is that a rapid cure of the meat may be obtained by usingunusually small amounts of the compound in the curing medium. Also,since it is chemically compatible with ascorbate salts, it may desirablybe included as an additional ingredient in a conventional ascorbatecuring medium.

In accordance with a further embodiment of our invention, it has beenfound that when amounts of at least 'ice 0.01%of1,2,3-cyclohexanetrione, based on the weight of the meat, areincorporated into the curing medium, the characteristic pink-red colorof the cured meat is stabilized against fading to a brown color when themeat is exposed to fluorescent light for a relatively long period oftime.

In accordance with a further embodiment of our invention, it has beenfound that 1,2,3-cyclohexanetrione can be employed with particularadvantage as a component of a so-called pickling solution, i.e., a watersolution of salt, sodium nitrite sucrose and other curing agents. Insuch a method it is desirable to maintain the pH of the pickling mediumat between about 5 and about 8.5 in order that the curing reaction willtake place efliciently. Although the pickling solution may be merely asolution of the desired ingredients in which the meat may be soaked, amore desirable practice in the rapid curing of meat is to employ aso-called pumping pickle or injection pickle, thus shortening the timenecessary to effect complete curing of the piece of meat to be cured.This medium is particularly desirable for the curing of primal cuts ofmeat such as hams, loins and the like. The meat to be cured may beallowed to soak in the pickle solution or, if a more rapid cure isdesired, the pickling solution may be injected into the meat to permit amore rapid diiiusion of the curing agent throughout the tissue. Pursuantto a still further method of carrying out the process of our invention,comminuted meat of the type used in preparing commercial sausages, suchas frankiurters, is mixed with a curing salt mixture containing sodiumchloride, sodium nitrite and a small amount of 1,2,3-cyclohexanetrione.The amounts of salts and additives which are included in the dry saltcuring mixture should be so adjusted that an aqueous solution of thecuring mixture has a pH of from about 5 to about 8.5.

According to one further embodiment of our invention, there are provideddry homogeneous compositions including a small amount of1,2,3-cyclohexanetrione and a diluting edible carrier composition whichcontains no nitrite curing salt. These compositions may be used in freshmeat processing as well as in cured meat processing. It is desirable tohave such compositions avail-able for the nitrite curing of meat in viewof the fact that compositions containing both nitrite salts and1,2,3-cyclohexanetrione are subject to deterioration when stored forlong periods under variable conditions of temperature. Such compositionsinclude sodium chloride which may take the place of, or supplement, thesodium chloride contained in a nitric oxide producing curingcomposition. In such curing compositions containing sodium chloride anda small amount, e.g. at least about 0.1% of 1,2,3-cyclohexanetrionethere are also included a variety of binders, fillers, seasoning andflavoring agents such as sugars, spices in the form of oils oroleoresins or as ground spice. These dry curing compositions may alsocontain other edible ingredients such as flours, starches, corn sugar,cane sugar, casein, dry powdered milk, and gelatin. Compositions of thistype may be prepared for distribution and use in the curing of meat,along with added alkali metal nitrates and/or nitrites and additionalsodium chloride, if desired. The amount of the composition which isadded along with the nitrite salt mixture is adjusted so that there isprovided from 001% to about 05% of 1,2,3-cyclohexanetrione based on theweight of the meat.

The curing mixtures utilized in the process of our invention may beemployed conveniently in the preparation of other types of special meatproducts. For example, pork bellies may be cured for bacon by the use ofa dry salt mixture containing at least 0.001% 1,2,3-cyclohexanetrione.In addition, various cured meat products which may be produced inaccordance With the present invention are frankfurters, Vienna sausage,Bologna, cured meat loaves, salami, chopped ham, and such cured meatproducts as these which are manufactured from an emulsion of meat andWater, and the like.

In addition to the accelerated curing action obtained by employing asmall amount of 1,2,3-cyclohexanetrione as a component of a nitricoxide-containing curing medium, other important advantages are gained bythe use of this material. Outstanding among these advantages is theunusual color stability conferred on the cured meat product as comparedwith the prior art cured meat products when exposed for long periods oftime to the action of fluorescent light.

In accordance With our invention, we have found that1,2,3-cyclohexanetrione can be added to other curing agents in an amountWhich is dependent on the method or" cure used, the material which isbeing cured, the acceleration of cure desired, or the need to maintainthe cure color for prolonged periods of time on exposure of the curedmeat to fluorescent light. The amount of 1,2,3-cyclohcxanetrione whichis added to the curing mixture varies with the curing reaction and ispartly dependent on the amount of cure acceleration required and on thedesirability for having unusual color stability conferred on the curedmeat. The exact amount must be determined, in most cases,experimentally, and is dependent upon the specific curing mediumselected. In most cases it has been found that adding1,2,3-cyclohexanetrione in an amount of at least 0.001%, based on theweight of the meat, results in a rapid, accelerated cure. Amounts usedin excess of about 0.02% of 1,2,3-cyclohexanetrione, based on the weightof the meat, when employed as a curing agent in combination with anitric oxide producing medium, result in the production of a cured meatproduct having a desirable pink-red cure color which is stable and doesnot fade for long periods of time on exposure to fluorescent light.

It has been found generally satisfactory when a stabilized cure color isdesired to employ amounts of 1,2,3- cyclohexanetrione ranging from about0.02% to about 0.05%, based on the Weight of the meat. Amounts in excessof 0.05% up to about 0.2% can be used, if desired, but it is believedthat amounts in excess of about 0.05% are unnecessary and, thus,uneconomical in the meat curing process. If color stability underexposure to homescent light in the cured meat is not a necessary featureof the desired product, smaller amounts of the curing agent than 0.02%may be employed in the curing reaction. However, at least an amount ofabout 0.00l%, based on the Weight of the meat, should be employed inorder to provide a curing medium which will effect an accelerated andrapid cure when employing a nitric oxide curing medium.

In the examples which follow, the cure color of the meat was visuallyinspected and given a relative intensity of cure color rating based oncon rison with a standard sample of cured meat, ranging fr m (whichrepresents complete loss of red cure color) to a value of 6 (a pinlcyredfull cure color}. The examples which follow are intended to be merelyillustrative of some of the specific embodiments of our invention, thelimits of which are lined in the appended claims.

EXAMPLE T he curing of chopped meat with 1,2,3-cyclohexaizctrioneExperimental sausage is prepared from fresh ground meat comprising 60%beef chucks and 40% pork trimmings in admixture with curing agentsaccording to the following formula:

. Meat 100 gm.

Sodium nitrite 1.0 ml. of 1% stock solution. Sodium chloride 3.0 gm.

Test agent dissolved in 5.0 ml. of distilled Water.

The meat, salt and sodium nitrite are first mixed in a conventional typemixer, for example a Hobart Model 4 N50 mixer set at speed No. 2 in achilled stainless steel bowl for approximately 2 minutes. The distilledwater containing the test agent is then added and mixing is continuedfor approximately 1 minute. The percentage levels of the test agent,based on the Weight of the meat used, are indicated in Table A below.The samplesa re packed into ml. beakcrs, covered with aluminum foil, andmaintained for approximately 20 minutes at 40 F., cooked in a Water bathat 73 C. for about 45 minutes. During the time of cooking the rate ofcure color developed is observed at intervals. As indicated above, fullcure color is assigned a value of 6; complete loss of cure color, avalue of 0. Intermediate values are assigned, depending upon thevisually-estimated loss. The rapidity of development of cure color onaddition of small amounts oi l,2,3-cyclohexanetrione, compared with thecontrol sample containing no 1,2,3-cyclohexanetrione, is evident fromthe data in Table A.

TABLE A.RATE OF COLOR DEVELOPMENT USING 1,2,3

CYCLOHEXANETRIONE Percent of Cure Color-Relative Intensity Test AgentSample Added (by Weight of 4 min. 8 min. 16 min. 28 min.

Meat) EXAMPLE 2 Stability of cure color of meat cured with 1,2,3cyclohexanetrione unusual color stability on the cured mean when exposedto high intensity of fluorescent light radiation for an extended periodof time.

TABLE 13. I CURE COLOR STABILITY UNDER FLUORES- GENT ILLUMINATIONPercent of Cure O0l0rRelative Intensity Test Agent Sample Added (byWeight of Initial 2hours 4 hours 6 hours Meat) 1 0 (control 6 5 4 2sample). .01 6 6 5 5 6 6 6 6 6 6 6 6 Longer periods of illumination ofup to 14 hours result in complete retention of cure color in Samples 3and 4 and complete loss of cure color in the control Sample No. 1.Additional testing confirms that samples containing as low as 0.02%1,2,3-cyclohexanetrione have the same unusual cure color stability asSamples 3 and 4.

EXAMPLE 3 Use of 1,2,3-cycl0hexanet0i0ne in the pickling curing of porkFresh pork hams are injected with a pumping pickle and immersed inanother covering pickle, and stored at refrigerator temperatures. Thehams treated in this manner develop a desirable red color within a shortperiod after treatment. Cutting of the meat shows that the red color isfairly well developed through most of the interior. When amounts of1,2,3,-cyclohexanetrione in excess of about 0.02% based on the weight ofthe meat are employed, slices of the meat, when exposed to fluorescentlight for long periods of time, maintain their full red cure color. Theinjection pickle used has the following composition:

Salt percent 14.5 Cane sugar -do 3.0 Sodium hexametaphosphate do 3.0Sodium nitrite (2 pounds per 100 gallons) do 0.21 Water do 79.3 pH 6.81,2,3cyclohexanetrione percent (0009-5) 1 Density of pickle solution isabout 9.5 pounds/gallon.

The covering pickle used has the following approximate composition:

Percent Sodium nitrite 0.05 Sodium nitrate 0.08 Sucrose 1.5 Sodiumchloride 15.0 1,2,3-cyclohexanetrione .02

In each of the foregoing examples the test agent employed is1,2,3-cyclohexanetrione in the form of its dihydrate.

What is claimed is:

1. A method of curing meat to accelerate the, rate of curing and tostabilize the color of the cured meat which comprises contacting themeat with at least 0.001% by weight of the meat of1,2,3-cyclohexanetrione and a nitric oxide-producing curing medium in apH range of about 5.0 to about 8.5.

2. The method according to claim 1 wherein the amount of1,2,3-cyc1ohexanetrione is from about 0.02% to about 0.05% based on theweight of the meat.

3. In the method of curing meat the improvement which comprises carryingout the curing reaction with a nitric acid-producing curing medium in apH range of about 5.0 to about 8.5 containing at least 0.001 of1,2,3-cyclohexanetrione based on the weight of the meat.

4. The improvement in the preparation of a cured sausage productmanufactured from emulsion of meat and water which comprisesincorporating into the meat emulsion along with the other ingredients ofthe curing medium at least 0.001% of 1,2,3-cyclohexanetrione based onthe weight of the meat, said emulsion having a pH range of about 5.0 toabout 8.5.

5. The improvement in the preparation of a cured sausage productaccording to the method of claim 4 wherein the amount of1,2,3-cyclohexanetrione is from about 0.02% to about 0.05 based on theWeight of the meat.

6. A meat curing preparation including sodium chloride, nitricoxide-producing medium and at least 0.001% by weight of1,2,3-cyclohexanetrione based on the Weight of the meat, said meatcuring preparation having a pH range of about 5.0 to about 8.5.

7. A solid curing salt composition for the curing of meat containingsodium chloride, at least one member selected from the group consistingof an alkali metal nitrite and an alkali metal nitrate and at least0.001% by weight of 1,2,3-cyclohexanetrione based on the weight of themeat, said solid curing salt composition having a pH range of about 5 .0to about 8.5.

8. A composition useful in treating meat and meat products whichcomprises a substantially dry homogeneous mixture containing at least0.001% of 1,2,3-cyclo: hexanetrione based on the weight of the meat and,as substantially all the remainder, a diulting edible canier compositiontherefor, said carrier composition being essential for the nitritecuring of meat and having a pH range of about 5.0 to about 8.5.

9. A meat pickling solution comprising an aqueous solution of at least0.001% of 1, 2, 3-cyclohexanetrione based on the weight of the meat,sodium nitrite, sodium chloride and sucrose, said meat pickling solutionhaving a pH range of about 5.0 to about 8.5.

10. The improved method accelerating the rate of cure and of stabilizingof the cure color of meat which is being cured by the action of curingcomposition containing alkali nitrite, said method consisting of addingto said ouring composition before use 1,2,3-cyclohexanetrione in anamount of at least 0.001% based on the weight of the meat, said curingcomposition having a pH range of about 5.0 to about 8.5.

References Cited by the Examiner UNITED STATES PATENTS 1,635,301 7/27Alsberg 99-459 2,596,067 5/52 Brissey 99-222 X 2,823,132 2/58 Sair 99159 X 2,828,212 3/58 Sair 99-159 X 3,052,560 9/62 Delaney 99 159 X A.LOUIS MONACELL, Primary Examiner. HYMAN LORD, Examiner.

1. A METHOD OF CURING AGENT MEAT TO ACCELERATE THE RATE OF CURING AND TOSTABLIZE THE COLOR OF THE CURED MEAT WHICH COMPRISES CONTACTING THE MEATWITH AT LEAST 0.001% BY WEIGHT OF THE MEAT OF 1,2,3-CYCLOHEXANETRIONEAND A NITRIC OXIDE-PRODUCING CURING MEDIUM IN A PH RANGE OF ABOUT 5.0 TOABOUT 8.5.